Spicy Chicken Soup
INGREDIENTS
2 quarts water
8 chicken breast halves with skin
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
2 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
16 ounces chunky salsa (jar)
20 ounces canned peeled and
diced tomatoes
12 ounces can whole peeled tomatoes
10-12 ounces condensed tomato soup -canned
3 tablespoons chili powder
15 ounces whole kernel corn, drained
30 ounces chili beans, undrained
8 ounces sour cream
DIRECTIONS
In a large pot over medium heat, combine water,
chicken, salt, pepper, garlic powder, parsley, onion powder and
bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or
until chicken juices run clear.
Remove and
shred chicken and save broth. Discard chicken skin.
In a large pot over medium heat, cook onion and
garlic in olive oil until slightly browned. Add
salsa, diced
tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans,
sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.